Fill up on farro and tuna salad

I was raised on tuna salad made with mayonnaise, sour cream and lemon juice. It was one of my mom's go-to dishes, often served as a last-minute meal staple.

Using the classic Portuguese combo of tuna and chickpeas as a starting point, this version is a complete turnaround from that tradition. Farro, a whole grain similar to wheat berries, brings pleasantly nutty flavor, fiber and plenty of nutrients. It's one of the most accessible of the ancient grains, especially in pearled form. The result is fresh and light, and it doesn't need an accompaniment of bread or crackers.

Here, oil-packed light tuna lends more flavor than tuna packed in water, but you can use either. Pearled farro, which cooks in 15 to 20 minutes, is a wonderful time-saving alternative to whole farro, which requires a long soaking and/or cooking time. Semi-pearled farro can be substituted; it will take longer to cook.

Make ahead: This salad is best when made at least 2 hours before serving, so its flavors can meld.

Lemon-Dressed Farro, Tuna and Chickpea Salad

Grated zest of 1 large lemon

5 tablespoons fresh lemon juice (from 2 large lemons)

1/4 cup extra-virgin olive oil

Salt

Pepper

1 cup pearled or semi-pearled farro, cooked according to the package directions, then cooled

Whisk together the lemon zest and juice and the oil in a small bowl to form an emulsified dressing.

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Season with salt and pepper to taste.

Combine the cooled farro, chickpeas, tuna, onion, parsley and the lemon dressing in a large bowl. Toss to incorporate. Taste, and adjust the seasoning as needed. For the best flavor, refrigerate for at least 2 hours before serving.

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